GINGERSNAPS LIKE NO OTHER (FIND THE SECRET INGREDIENT!)
These are the ultimate Gingersnap cookie, thanks to the lemon juice. Snappy and sweety and chewy--all in one little cookie. Rolled in sugar, cracked top, loaded with flavor. Take 'em to the fair--you'll win a BLUE RIBBON!--cuz they turn out perfectly EVERY time!
Provided by Debber
Categories Dessert
Time 32m
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Cream shortening and sugar; add eggs and molasses, mixing well.
- Add dry ingredients and continue mixing. Dough should form a ball.
- Cover bowl with plastic and pop in the fridge for 20-30 minutes until dough is pliable.
- Form dough into 1-inch balls; roll in EXTRA white sugar (you CAN skip this step, but why would you want to?).
- Place on UNgreased cookie sheet, about two inches apart. They will spread out, so you don't need to press them down.
- Bake 12-13 minutes until top is crackly. Cool on rack, then store in covered container.
- During humid weather: store in tightly sealed container or they will get VERY limp and bedraggled.
Nutrition Facts : Calories 96.6, Fat 4.5, SaturatedFat 1.1, Cholesterol 5.9, Sodium 87.5, Carbohydrate 13.3, Fiber 0.3, Sugar 6.9, Protein 1
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